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Every year, professional oliebol bakers up and down the country do battle for the coveted title of “Best Oliebol in the Netherlands”. During the annual ‘Oliebollen Test’, judges from the Dutch newspaper, Algemeen Dagblad (AD), scour the country in search of the very finest oliebol – a deliciously filling, round doughnut that’s traditionally served with icing sugar at New Year. This year’s results will be announced directly after Christmas…
Oliebollen stalls are a familiar sight in Dutch towns and cities during the festive season. Whilst sales of oliebollen typically peak at New Year, few Dutch can resist warming up before then, with a freshly baked oliebol on a chilly winter’s day. And, even though the recipe for oliebollen is surprisingly simple, many Dutch prefer the convenience of popping to their nearest oliebollen stall, than wasting precious time in the kitchen at this busy time of year.
The most delicious oliebol
However, according to the annual Oliebollen Test by the AD, the quality of oliebollen served at these oliebollen stalls varies greatly. Indeed, some sell oliebollen that are simply too dry or taste like cardboard, whilst 10 percent of the oliebollen tested last year were labeled “inedible”. Fortunately, there are still oliebollen bakers who take great pride in their profession, such as Richard Visser – named ‘Best Oliebol Baker in the Netherlands’ nine years in a row.
Happily, you can try matching his skills, and enjoy freshly made Dutch oliebollen wherever you are in the world, by following this simple oliebollen recipe!
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.